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+ servings
beetroot soup in blue and white bowl with bread and dill in background

Beetroot soup

This beetroot soup has a stunning colour and a deep, satisfying flavour. Inspired by borscht, this version is suitable for vegans.
Course Soup
Cuisine International
Keyword beetroot soup, borscht
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 people
Calories 140kcal


  • Chopping board
  • Knife
  • Peeler
  • Large saucepan with a lid
  • Blender or hand held stick blender


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 celery sticks chopped
  • 3 cloves garlic crushed
  • 6 medium beetroot chopped into small dice (800g unpeeled weight)
  • 2 medium potatoes chopped (350g weight)
  • 1 litre vegetable stock

To serve

  • handful fresh dill chopped
  • 6 tablespoons oat cream or other vegan cream
  • Salt and pepper to taste


  • Heat a tablespoon of olive oil.
  • Add the onion and celery and stir until coated in the oil.
  • Cover with a lid and reduce the heat to low. Sweat for 15-20 minutes, stirring occasionally, until soft.
  • Add three cloves crushed garlic, stir and cook for a few minutes.
  • Add the chopped beetroot and potato, stir well, then pour over the litre of vegetable stock. Season with salt and pepper.
  • Bring to the boil.
  • Reduce the heat and simmer and cook until the beetroot are soft.
  • Allow to cool then transfer to a blender. Blend until smooth.
  • Return to the pan and reheat. Add extra water or vegetable stock if you prefer a thinner soup. Taste and season with salt and pepper.

To serve

  • Drizzle over a tablespoon of vegan cream per serving and add chopped dill.
  • Serve hot with crusty bread.


*If using a handheld stick blender your soup won't turn out as smooth as it will if blended in a jug blender.


Calories: 140kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 83mg | Potassium: 630mg | Fiber: 4g | Sugar: 9g | Vitamin A: 38IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg